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Wholesome Pumpkin Banana Bread with Walnut Streusel

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This moist and tender pumpkin banana bread is perfectly spiced and topped with a buttery, crunchy walnut streusel. It’s the recipe that converts pumpkin haters, made with wholesome ingredients for a comforting treat any time of day.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (60g) whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (225g) canned pumpkin puree
  • 1 cup (225g) mashed ripe bananas (about 2 large or 3 medium)
  • ½ cup (100g) coconut sugar or brown sugar
  • ¼ cup (60ml) maple syrup
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (50g) coconut sugar or brown sugar (for streusel)
  • 3 tablespoons cold butter, cubed
  • ½ teaspoon cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  2. Make the streusel first. In a small bowl, combine the chopped walnuts, ¼ cup flour, ¼ cup coconut sugar, ½ teaspoon cinnamon, and a pinch of salt. Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. In a separate medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. You should have about 1 cup.
  5. To the mashed bananas, add the pumpkin puree, coconut sugar, maple syrup, eggs, melted coconut oil, and vanilla extract. Whisk until well combined and smooth.
  6. Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Pour the batter into the prepared pan and spread evenly. Sprinkle the cold streusel evenly over the top without pressing it in.
  8. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel browns too quickly, tent loosely with foil at the 40-minute mark.
  9. Cool in the pan for 15 minutes, then use the parchment paper handles to lift the bread out and transfer to a wire rack. Cool completely before slicing, about 2 hours.

Notes

Don’t overmix the batter to avoid a dense loaf. Use room temperature ingredients for best results. Toast walnuts before adding to streusel for extra flavor. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two as flavors meld.

Nutrition

Keywords: pumpkin banana bread, walnut streusel, fall baking, quick bread, pumpkin bread, banana bread, healthy bread, easy bread recipe

Find it online: https://coracooks.com/wholesome-pumpkin-banana-bread-with-walnut-streusel/